I am seriously going nuts right now. I got a new computer and apparently Apple decided to change the way you scroll. If you scroll up it goes down and down goes up. I finally figured it out and then I had to use my old computer since some of my stuff is still saved on it. Now it's like - what way am I supposed to scroll . . . how hard can it be . . . I'm so confused :) ha ha.
This was the first "savory" cornbread recipe I have ever attempted. The "savory" part is the cheese and jalapeños, but I still added plenty of sweetness to this recipe with brown sugar, sugar and honey! WOW, the honey flavor is my favorite mixed with the savory ingredients. I had no idea I would love this moist cornbread as much as I did. The flavor . . . holy cow - SO GOOD. It's not spicy at all, but the jalapenos give the bread the most amazing unique flavor.
Enjoy plain or serve alongside:
My go-to Chili
Slow Cooker White Chicken Chili
30-Minute Green Enchilada Beef
Two-Ingredient BBQ Chicken
(Printable Recipe) or (Printable with Picture)
1 1/4 c. cornmeal
3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1/4 c. light brown sugar
1/4 c. sugar
1 medium jalapeno, ribbed, seeded and finey chopped
1 1/4 c. grated Cheddar cheese
1/4 c. (4 Tbl.) unsalted butter, melted
1/4 c. honey
1 c. buttermilk
2 large eggs
Preheat oven to 350 degrees. In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside. In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs. Add wet ingredients to dry and stir together just until combined. Pour into a greased 8x8-inch baking pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).